Corn is a classic side dish, but using it in baked goods is an easy way to elevate everyday meals. This Gluten Free Cornbread highlights that baked corn flavor in a light, chewy loaf that’s hard to stop at just one slice.
Best of all, it comes together in under 30 minutes. The naturally sweet corn flavor pairs perfectly with butter and honey for a simple, satisfying bread that’s quick to get on the table.
For more easy recipes worth bookmarking, check out our Homemade Coleslaw or our Guacamole and Chips.
Jump to:
Why You Will Love This Recipe
- Crowd-Pleaser: Traditionally served at gatherings, cornbread is a great choice for potlucks and holiday meals.
- Budget-Friendly: With its simple and inexpensive ingredients, cornbread is a budget-friendly side dish.
Ingredients
With most pantry staples this easy cornbread comes together simply.
See the recipe card below for the exact quantities of each ingredient.
- Yellow Ground Cornmeal: Finely ground, this offers a light texture.
- Gluten Free All-Purpose Flour: Our favorite gluten-free flour is Bob's Red Mill, but you can use any brand.
- Honey: A natural sweetener that pairs beautifully with corn.
- Granulated Sugar: Add an extra hint of sweetness.
- Sea Salt: A little sodium helps to elevate the taste. Use ½ - 1 teaspoon depending on your butter selection.
- Whole Milk: Fat helps the batter come together to make a smooth bread.
- White Vinegar: Creates air bubbles in your batter to lighten the dish as it bakes.
- Large Eggs: Binds the batter and creates extra moisture.
For this gluten free cornbread recipe, you'll want to have on hand an 8x8 baking dish, a large mixing bowl, spouted measuring cup, measuring cups and spoons.
Variations
- Sweet Cornbread: Add honey, maple syrup or agave syrup on the top to provide extra sweetness.
- Savory: Mix in sharp cheddar, bacon bits, chopped jalapeño peppers to the wet ingredients.
- Add Texture: Fresh, frozen or canned corn are all versatile options that can be aded to your cornbread batter; you may need to adjust the cook time slightly.
- Herbs: Fresh or dried herbs like rosemary, thyme, or parsley add a fresh and fragrant twist.
- Cornbread Muffins: Use a muffin tin and fill about ¾ of the way full and bake until golden edges.
How to Make Cornbread without Buttermilk
In just a few quick steps you will see how easy it is to make yourself some homemade cornbread.
Preheat oven to 425F and grease an 8x8 baking pan with non-stick spray or vegetable oil.
In a spouted measuring cup, add 1 ½ cups milk and 4 tablespoons vinegar and set it aside for at least 5 minutes. This will lightly curdle and creates a buttermilk that provides extra moisture.
Using a large bowl, whisk together dry ingredients: all-purpose flour of your choice, cornmeal, sugar, baking powder, sea salt and baking soda.
Pour milk, eggs and melted butter into the flour mixture, stir to combine, add honey and mix again.
Transfer the batter into prepared baking dish and bake for about 20 minutes A toothpick inserted into the centre should have a few moist crumbs or the edges start to get golden brown.
Move the dish to a cooling rack to let the cornbread cool, then slice once warm or when ready to serve.
Hint: Stir just until combined, over-mixing can lead to tough cornbread, and nobody wants that.
Recipe Tips
- Use Room-Temperature Ingredients: This helps everything blend smoothly and bake evenly.
- Mind the Moisture: If your batter feels too thick, a couple teaspoons of milk can save it.
- Bake until Just Set: Over-baking dries it out fast. A toothpick with a few moist crumbs is the goal.
If you love this recipe, you have to try our Southern Cornbread Recipe made in a cast iron skillet with bacon grease.
More Sides
Storage Instructions
- Refrigerator: Once cooled, place any leftovers into an airtight container and store in the fridge for 2-3 days. If stacking them, lay parchment paper between each slice.
- Freezer: Allow to cool then wrap tightly in aluminum foil or plastic wrap. Freeze for up to 3 months.
- Reheating: Bring to room temperature, reheat in the microwave, air fryer or oven and enjoy.
Serving Suggestions
- Serve it as a Side: Pair it with our Stove Top Chili Recipe, Chicken Thighs with Honey, Pork and Beef Chili, Slow Cooker Ribs, Crockpot Brisket
Gluten Free Cornbread Recipe FAQs
Eggs can be substituted with apple sauce, mashed bananas or flaxseed meal mixed with water (just keep in mind these options may change the flavor profile). You can also replace eggs with ¼ cup of cornstarch mixed with 6 tablespoons of water.
It may be lacking enough binding agent like egg, butter or oil. If it is over-baked, this can also result in an overly dry and crumbly texture.
More Recipes
Ready to get cooking? Save time by having a grocery list automatically generate for you by clicking the "Add to Shopping List" below.
Gluten Free Cornbread
Equipment
- Large Mixing Bowl
- Measuring Cups and Spoons
- 8x8 Baking Dish
- Whisk
- Spatula
Ingredients
- 1 ½ cups whole milk
- 4 tsps white vinegar
- 1 cup fine yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- ½ tablespoon baking powder
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- 2 large eggs
- ½ stick butter unsalted, melted and slightly cooled
- ¼ cup honey
Instructions
- Preheat oven to 425F and grease an 8x8 baking pan with non-stick spray or vegetable oil.
- In a spouted measuring cup, add 1 ½ cups milk and 4 tablespoons vinegar and set it aside for at least 5 minutes. This will lightly curdle and creates a buttermilk that provides extra moisture.
- Using a large bowl, whisk together dry ingredients: all-purpose flour of your choice, cornmeal, sugar, baking powder, sea salt and baking soda.
- Pour milk, eggs and melted butter into the flour mixture, stir to combine, add honey and mix again.
- Transfer the batter into prepared baking dish and bake for about 20 minutes A toothpick inserted into the centre should have a few moist crumbs or the edges start to get golden brown.
- Move the dish to a cooling rack to let the cornbread cool, then slice once warm or when ready to serve.
Notes
- Don’t Over-Mix: Stir just until combined, over-mixing can lead to tough cornbread, and nobody wants that.
- Use Room-Temperature Ingredients: This helps everything blend smoothly and bake evenly.
- Mind the Moisture: If your batter feels too thick, a couple teaspoons of milk can save it.
- Bake until Just Set: Over-baking dries it out fast. A toothpick with a few moist crumbs is the goal.
- Refrigerator: Once cooled, place any leftovers into an airtight container and store in the fridge for 3-4 days. If stacking them, lay parchment paper between each slice.
- Freezer: Allow to cool then wrap tightly in aluminum foil or plastic wrap. Freeze for up to 3 months.
- Reheating: Bring to room temperature, reheat in the microwave, air fryer or oven and enjoy.
Nutrition
We would be so grateful for you to leave us a rating and review on any recipes you try. If you make any change ups, let us know how they turned out.
kimberly Garrido says
I love that this recipe comes together in less than 6 steps. I am totally trying this!
Eva Filer says
Enjoy it. Such an easy one.
Eva Filer says
This recipe is perfect as a side for many other dishes but I love it on its own with some butter and honey!
Nicole says
One of the best cornbread recipes I've had! Love that it's made without buttermilk, too.
Eva Filer says
We are so thrilled to hear you love it. It sure can be much easier if you do not have it in the house. Thanks for the feedback, Nicole!